Colour coded Cleaning Zones

Good cleaning routines are very important to ensure good hygiene - in fact cleaning is always a critical control point in all Self Monitoring/HACCP systems. One of the most important issues is the prevention of cross-contamination. A division of the production premises into visually separated zones where each zone has its own colour of cleaning tools can minimise one of the most important reasons for cross-contamination. It is not appropriate to clean table surfaces with the same brush with which you a few minutes before cleaned your boots or the floor.

Cross-Contamination - Prevention through Colours

Cross-contamination means that one food product has contaminated the other such as when meat juices drip on to raw vegetables. Therefore there is a need for systems which promote hygienic behaviour. Control of food hygiene has become more topical. Cleaning tools can spread bacteria from room to room if they are used in several phases of production, or used for widely different purposes, such as using the same tools for knives, boots and protective aprons. To make it easier to ensure this does not happen, tools which are visually distinct should be used. Vikan has developed a colour coding system from which all cleaning tools can be bought in a particular colour.

Fully Colour Coded Cleaning Tools

Fully colour coded cleaning tools minimise the risk of cross-contamination and promote an understanding among the employees for the cleaning plans of the company